Ingredients
1 kg chicken
To make gravy
2 tablespoons oil
1 small onion, ground to a paste
1 teaspoons ginger
garlic paste
1 teaspoon cumin powder
½ teaspoon turmeric powder
2 teaspoons chilli powder
1 teaspoons garam masala powder
2 pinches tandoori colouring
½ kg tomatoes, chopped
2 teaspoons salt
1 cup water
½ cup whisked curds
2 tablespoons cashew nuts, crushed (optional)
25 g butter
2 tablespoons milk cream
1 tablespoon chopped coriander leaves
Method
Cut chicken into serving sized pieces. Cook chicken in oil and set aside.
Heat 2 tablespoons oil in a pan. Add ground onion paste and fry for a minute till light brown. Add ginger garlic paste, fry for a minute. Add cumin powder, turmeric powder, chilli powder, garum masala powder & tandoori colouring and fry for a minute. Add tomatoes and stir well. Add salt and 1 cup water. Cover pan with lid. Simmer on high flame for 2 minutes, then on low flame for 10 minutes. Remove lid and add the chicken pieces, beaten curds and cashew powder.Simmer for a minute and mix well. Serve garnished with butter, milk cream and chopped coriander leaves.
